I just love fried capelin. It is one of my favourite sea fish. However, I am not going to buy it for 400 rubles per kilogram
. Meat, selected beef, costs less.
At first I was really very upset, as I cannot afford to buy a kilogram of capelin for frying
. However, I found an expensive capelin quite a worthy analogue – cheap fish, which in its taste qualities is not inferior to capelin
at all. And in fried form it is practically indistinguishable.
In Soviet times, this fish was bought in order to feed pets – cats.
However, this attitude to this fish is wrong.
Previously
,
these two types of sea fish were in the same price range – cost around a hundred rubles, but recently the price of capelin sharply jumped in times, and the cost of this fish has not changed at all, but may have risen in price a little.
And we are talking about a sea fish, which is called PUTASSA
. It is putassu replaced my favorite capelin
.
I fry it exactly the same way and it turns out very tasty.
I don’t even think about capelin anymore.
Ingredients
- Fresh-frozen whiting – 1 kg;
- Flour – 2 handfuls;
- Salt – to taste;
- Black pepper – to taste;
- Spices for fish – to taste;
- Vegetable oil – for frying.
Step-by-step preparation
Defrost the fish, gut it, cut off the heads and tails.
Be sure to remove the black inner film, as it will be bitter.
Dry each fish with paper towels
.
In a clean and dry plastic bag prepare breading: pour flour, salt, seasonings and a little pepper. I have been breading fish, meat or chicken in a bag for a long time. It
turns out much neater and cleaner. The breading does not crumble and there is no need for additional cleaning.
Transfer the prepared poutassu into the bag. Stir so that each fish is well coated in breading. Pour
vegetable oil into a
frying
pan and heat it to maximum.
Place alternately fish in a single layer in the pan and fry on both sides until golden crispy
.
And most importantly – NOT expensive and not worse than the expensive in the present time capelin.
Do you like fried whiting?
Share your opinion in the comments.
